Cooking

Cheryle Jones Syracuse
Family and Consumer Science Staff N.C. Cooperative Extension
Brunswick County Center
In last week’s column, I talked about this being National Food Safety Education Month and some of the things restaurants can do to train their staff in food safety. That’s all well and good and I certainly support ongoing training for those who work in restaurants and the food service industry.

Over the years I’ve received many recipes from readers who have been kind enough to forward them to me. Some of you even provided me with a sampling of your creation. I must admit I enjoy the occasional break from cooking.
I have also received emails asking for recipes that you had saved and can no longer find or you just need a specific recipe for a special occasion. I hope my responses have been helpful.

Southern comfort food is typically made from inexpensive cuts of meat (most often chicken and/or pork) combined with an abundance of fresh vegetables, rice and corn. It’s known by various names, from Creole, Cajun and Carolina low country to soul food.

Italian bruschetta (pronounced “brusketta”) traditionally serves to test the new harvest of olive oil each year, but it’s also a great way to capture the flavors of those ripe summer tomatoes, fresh basil and garlic.

This is the time of the year when many gardeners are giving away there excess tomatoes and zucchini to anyone who will have them. I’m sure we all have gone into work in the morning and seen bags of zucchini and tomatoes on the tables begging for you to take them home.

It’s that time again for “cleaning up” my database of recipes on my computer that I had wanted to share but hadn’t for one reason or another. Usually I try to follow a theme for the week, but occasionally some recipes either don’t fit into a particular category or I just haven’t enough space to include them.